The last week of the main season! We did it! Many thanks go out to all of you for being part of the farm this year! Thanks to all who volunteered, hosted pick up sites, sent pictures and recipes, donated towards sponsored shares, told others about the farm, and gave us encouraging words. We are grateful to our four apprentices, Gabe, Sophia, Stephanie and Sarah, for their good humor, hard work, and dedication to learning. Thanks to our summer and fall helpers: Phoebe, Packard, Dave, James, Jenna, and the Colgate Food Class.
Please take our CSA Member Survey. We need your input to make 2015 a wonderful season! If you have any trouble with the link above, you can paste the following into your browser:
Our 2015 early bird share forms are ready! The Early Bird Deadline is Dec. 1. It is a very big help to us when members sign up early.
Winter shares are now sold out and we have started a waiting list. There are other ways to acquire Common Thread veggies though...
We will be at the Poolville Farmers Market on the 2nd and 4th Saturdays of the month during November, December, February, March and April. The market is at the Poolville Community Center 7484 Willey Rd in Poolville from 10 am to noon.
If you would like to stock up on bulk quantities of storage crops, we can fill pre-orders of the following veggies for pick up at the farm. The minimum order is $35 and orders over $100 will receive a 10% discount.
Carrots, $1.50/lb
Potatoes, $1.50/lb (specify white, yellow, all blue, all red)
Celeriac, $2.00/lb
Winter squash - Butternut and Jester, $1/lb
We may have onions and a few other squashes - we'll send out another email letting you all know if they become available.
Members with Delivered Shares: please remember to return your wax boxes to your pick up site when you get a chance - we plan to pick them up on November 11 - please return them before then.
The Brussel Sprouts are ready! These delicious little sprouts have been growing since June and are finally filled out and frost sweetened. I started to love brussel sprouts after I had them roasted. I didn't like them as much boiled or steamed. They are even better tossed with some olive oil, salt, pine nuts and Parmesan cheese and then roasted.
Recipes collected by Lynsey, Alexis, Rob and Megan:
Butternut Squash - Carrot Soup
Ingredients:
1 tablespoons olive oil
2-3 carrots diced
1 celery stalk diced
1 large onion diced
4 cups of butternut squash (cubed)
½ teaspoon fresh thyme
4 cups of vegetable or chicken broth
salt & pepper to taste
Methods:
Heat oil in a large soup pot. Add in carrots, celery and onion and cook until vegetables are soft. Then add in the butternut squash, thyme, broth, and salt & pepper (or other spices you enjoy). Bring to a boil, and simmer for 20-30 minutes, or until squash is soft. Transfer to a blender/food processor, and puree (in batches if needed). Top with pumpkin seeds and enjoy!
Potatoes, Leeks, and Carrots in Parchment
PREP: 10 MINS TOTAL TIME: 35 MINS SERVINGS: 4
SOURCE: EVERYDAY FOOD, JANUARY 2010
http://www.marthastewart.com/313385/potatoes-leeks-and-carrots-in-parchment
INGREDIENTS
- 3/4 pound small new potatoes, halved or quartered if large
- 2 medium leeks (white parts only), halved lengthwise, rinsed well, and cut into 3-inch pieces
- 1/2 pound small carrots, halved crosswise if long, or large carrots, cut into thin 3-inch sticks
- 10 sprigs thyme
- 1 tablespoon unsalted butter (optional), cut into small pieces
- Coarse salt and ground pepper
DIRECTION
1. Preheat oven to 400 degrees. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a twist or envelope shape.
2. Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.
